Leek-and-Bacon Tart

Leek-and-Bacon Tart Recipe
This is a lighter version of the traditional quiche Lorraine. The recipe calls for 7 cups of leeks, but remember that they cook down considerably. The leeks, which are milder than onions, can be chopped up to two days ahead and refrigerated in an airtight container.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 213
Caloriesfromfat 35 %
Fat 8.4 g
Satfat 3.3 g
Monofat 3.1 g
Polyfat 1.7 g
Protein 8.3 g
Carbohydrate 26.5 g
Fiber 1.5 g
Cholesterol 12 mg
Iron 3.3 mg
Sodium 379 mg
Calcium 95 mg

Ingredients

Crust:
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons chilled butter or stick margarine, cut into small pieces
2 tablespoons vegetable shortening
1/4 teaspoon cider vinegar
4 to 5 tablespoons ice water
Filling:
3 bacon slices, cut crosswise into thin strips
7 cups chopped leek (about 3 large)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 1/4 cups egg substitute
2/3 cup fat-free milk

Preparation

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/4 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and ice water, 1 tablespoon at a time; toss with a fork until moist. Gently press the mixture into a 4-inch circle on heavy-duty plastic wrap; cover dough with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; chill 10 minutes.

Preheat oven to 425°.

Remove 1 sheet of plastic wrap; let dough stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan. Remove plastic wrap. Press dough against bottom and sides of pan. Fold edges under. Line dough with a piece of foil; arrange pie weights on foil. Bake at 425° for 10 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.

To prepare filling, heat a large nonstick skillet over medium heat until hot. Add bacon, and cook 4 minutes. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add leek to drippings in pan; cover and cook for 20 minutes, stirring occasionally. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat. Arrange leek mixture and bacon in prepared crust.

Combine egg substitute, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper; stir well with a whisk. Pour the milk mixture into crust. Bake at 425° for 25 minutes or until a knife inserted in the center comes out clean; let stand 10 minutes.

Note: You can use a commercial piecrust (such as Pillsbury) in place of the pastry crust. If you substitute an refrigerated piecrust, follow the package instructions for prebaking. It will add 15 calories and 1.4 grams of fat to the nutrition figures for each serving.

Susan Herrmann Loomis,

Cooking Light

December 2000
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